Drop fresh asparagus into boiling water.
As
alt and pepper. Add the asparagus and saute until just tender
Drain asparagus and place in a casserole dish.
Place strips of Velveeta cheese over asparagus.
Crumble slices of bread over the cheese.
Drain liquid from one can of asparagus.
Place asparagus in casserole.
Cover with one can of soup.
Sprinkle with cracker crumbs and cheese.
Repeat layer with asparagus, soup, crackers and cheese.
Pour liquid from one can of asparagus over all and bake at 350\u00b0 for 45 minutes.
Serves 6 to 8.
Can make half of recipe.
Preheat oven to 350.
Layer bottom of casserole dish with Cheese Nips (crushed or whole).
In separate bowl mix Celery Soup and Milk together until smooth.
Add the can of Asparagus to Soup mixture and stir together.(if using whole Spears,cut into bite size).
Carefully pour in casserole dish over Crackers.
Top with more Cheese Nips Crackers.
Dot with a little butter or margarine and sprinkle fresh black pepper on top.
Bake until brown and bubbly.
ENJOY!
Preheat oven to 375 degrees.
In a greased 2 1/2 quart baking dish, combine asparagus, eggs and ham.
Add cheese, green pepper, onion and parsley, mix gently.
In a small bowl, blend lemon juice, cream and soup, add to casserole and mix well.
Combine bread crumbs, and 2 tablespoons butter, sprinkle over casserole.
Bake for 25 minutes.
Let stand a few minutes before serving.
Place one can of asparagus in baking dish.
Slice 2 hard-boiled eggs over asparagus.
Spread one can of mushroom soup over these ingredients.
Mix together the grated Cheddar and Mozzarella and place 1/2 of cheese mixture over all.
Layer in same order the remaining ingredients, except Durkee onions.
Bake at 350\u00b0 for about 40 minutes or until bubbly.
The last 5 minutes sprinkle onions on top.
This recipe makes a large casserole.
Spray the dish with nonstick coating (9 x 9; double recipe for 13 x 9).
Spread a little of the soup on the bottom (do not dilute).
Layer the asparagus over the top and sprinkle with lemon pepper seasoning.
Layer hard-boiled eggs and cover with remaining soup.
Repeat layers and top with grated Cheddar cheese.
Cook for 30 minutes (or until bubbly) at 375\u00b0.
elt 2 tablespoons butter. Saute asparagus for 2-3 minutes until
Cook carrots in water; save liquid. Saute onions in small amount of butter; drain asparagus and carrots. Put in a casserole dish. Add onions, soup and sliced chestnuts.
Dilute soup with carrot water as needed. Sprinkle top with crushed cheese crackers. Bake in oven at 325\u00b0 for 20 minutes or until bubbly. (Double recipe if needed.)
(This recipe will double well.
Bake in 9 x 13-inch pan.)
Melt oleo; slice bread in finger size slices.
Dip in melted oleo and set aside.
Drain cooked asparagus and place in a long casserole dish.
Cut water chestnuts and place on top.
(I use the juice too.)
Put cheese on that, then cover with mushroom soup. Cover with bread slices.
Bake at 350\u00b0 until bread is brown.
In a large bowl, combine soup and milk.
Add beans, asparagus and mushrooms; mix well.
Pour into a greased 8-inch square baking dish.
Cover and bake at 350 degrees for 20 minutes.
Toss bread cubes, almonds and butter; sprinkle over the casserole.
Bake, uncovered, 15-20 minutes longer or until bubbly.
killet, and steam until the asparagus is very tender, about 20
Layer asparagus, chopped eggs, chopped pimientos and grated cheese.
Mix about 1/4 juice from asparagus with cream of mushroom soup and pour over asparagus mixture.
Spread buttered crumbs over top.
Bake at 400F for approximately 20 to 30 minutes or until bubbly.
Drain asparagus, reserving liquid.
Melt butter;
Alternate layers of asparagus, eggs, pimento and sauce.
Top with cornflake crumbs.
Dot with butter.
Bake at 350\u00b0 for 30 minutes.
Serves 6.
*White sauce recipe can be found on the Argo cornstarch box or from any basic cookbook.
*Use standard white sauce recipe.
br>Arrange the asparagus in a 9x13 inch casserole dish. They should